The best vegan ramen bowl recipe featuring “ beyond beef ” lots of garlic and ginger, bok choy and a quick umami sauce made with pantry staples. Meatless May is here to stay friends!
Yes it’s true: you can make the ultimate ramen bowls at home and go back for seconds without being judged by anyone else but your dog.
But talk is cheap right ? So let’s just dive in and do this!
About the Ramen Noodles
- Probably the most important element of a ramen bowl are the noodles. You want to cook them just until al dente and at that point stop the cooking process by rinsing with cold water. This will ensure that they hold up to the sauce nicely without breaking, falling apart and turning into mush. I like my noodles long, wavy and elastic with a bite and perfectly coated with all the goodies in the sauce. Slurp!
- The noodles you see in the photos are organic Spelt Ramen, a whole grain wheat variety I find at Home Goods now and then (something like these from amazon). My other go to noodles are the gluten-free brown rice millet ramen made by Lotus Foods that you can find at Costco. However, keep a close eye on those when cooking as they are thinner and it’s easy to overcook them. I’d say as soon as they unravel from the nest give them a taste and if al dente proceed with draining and rinsing to stop the cooking process.
About the Umami Sauce
A perfect mix of Tamari and hoisin sauce lusciously stretched with some olive oil and a little bit of the pasta cooking water if needed. I like to add a dash of my favorite hot sauce or chili flakes to give it some attitude but that’s totally up to you. The sauce is the ultimate magic glue that can make or break your noodles, let’s not mess it up!
Vegan Ramen Bowl Toppings
- Seaweed, toasted nori or wakame crumbled or cut into strips are some favorite classics
- Menma, salty preserved bamboo shoots
- Negi, thinly sliced scallions or leeks mixed with chili oil
- Moyashi aka bean sprouts for some fresh crunch
- Pickled ginger
- Togarashi, a Japanese spice blend of pepper flakes, seaweed, sesame seeds and orange peel essence
- Yuzukosho, another Japanese condiment made from yuzu, hot peppers and salt
- Sietan, thinly sliced plant based meats made from wheat.
If you find yourself in the mood for a brothy version of ramen instead, make sure to try my famous creamy ramen noodles in miso coconut broth. It has wild mushrooms and air fried tofu brightened up with a touch of lime <—Out of This World!
P.S. If you make this recipe make sure to give it a comment rating below, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Vegan Ramen Bowl
- 8.8 oz spelt ramen noodles (aprox. 1/2 pound)
- 1/2 lb Beyond Meat ground (or 2 patties)
- 1 bunch baby bok-choy
- 6 scallions thinly sliced
- 2 inch ginger root
- 1 yellow onion diced
- 10 cloves garlic grated or minced
- fresh cilantro for garnish
- 3 Tbsp olive oil
- 5 tbsp tamari low sodium
- 2.5 tbsp hoisin sauce
- 1 tsp hot sauce or chili flakes optional
- 1 tbsp sesame seeds
- In a small bowl whisk together all the sauce ingredients and set aside until needed.
- Preheat a large skillet over medium heat, add a light drizzle of olive oil and saute the onion until it starts to get some color.
- Add the Beyond Beef and using a flat end wooden spoon break it up into small pieces. Cook until the edges start to crisp up. Push it to the side and add the bok choy and scallions, toss around and cook until wilted but still bright green in color. (If the bok choy is on the bigger side feel free to chop it up first).
- Push everything in the pan to the sides and lightly drizzle some oil in the center. Add the garlic and ginger and cook for a few seconds until fragrant but taking care not to burn it. Give everything a good stir to combine. Add the sauce then let it come to a simmer and bubble once or twice. Remove from heat.
- Meanwhile bring a pot of salted water to a boil and cook the noodles according to the directions on the package. Reserve one cup pf the cooking pasta water. DO NOT overcook them, drain them while still al dente, usually shortly after they all untangle from the nest. Rinse with cold water to stop the cooking process.
- Add the cooked ramen noodles to the skillet with the the rest of the ingredients and carefully toss to coat well in the sauce. Add a little bit of the reserved cooking water from the noodles to stretch out the sauce if needed and desired.
- Serve hot garnished with fresh cilantro, scallions and some red chili flakes for heat.
- The noodles you see in the photos are organic Spelt Ramen, a whole grain wheat variety I find at Home Goods now and then. My other go to noodles are the gluten-free brown rice millet ramen made by Lotus Foods that you can find at Costco, however keep a close eye on those when cooking as they are thinner and it’s easy to overcook them. Whichever noodles you end up using just give them a taste test as soon as they unravel from the nest, if al dente proceed with draining and rinsing them to stop the cooking process.
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